Monday, 25 February 2013

Almond Flour Zucchini Bread

Paleo Zucchini Bread

this giveaway has now ended. please see below for the zucchini bread recipe.

Who is ready for another giveaway?!
The lovely folks over at Digestive Wellness have offered to give one lucky reader a 5 pound bag of their SUPER FINE blanched almond flour as well as a 2 pound bag of their Organic Coconut Flour.
If you’ve read my Almond Flour page, you know that I ♥ Digestive Wellness’s products. I came across their site a few years back when I was first starting the Specific Carbohydrate Diet and they’re not kidding when they call themselves the “SCD Superstore.” The Paleo and SCD diets take a lot of prep work and time in the kitchen, and this site is amazing for those of you who don’t have that time. They offer pre-made baked goods, nut flours, and even Paleo/SCD compliant condiments.
Their superfine blanched almond flour is like no other. It’s finer than any other one I’ve tried, and works wonders in baked goods. You may not think the type of almond flour you use matters, but you will notice a huge difference once you try it. You breads will rise better and you will no longer have slightly soggy muffins. The consistency is the closest to white flour grain-free can get!
Try it in this yummy zucchini bread recipe and then see the bottom of the post for the giveaway rules!
Grain-Free Zucchini Bread - from Against All Grain

Ingredients (makes 2 mini loaves)
1-1/2 cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini 
Preheat oven to 350 degrees Farenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

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